LEON YEONG

• Checked expiration dates, rotated food and removed any items that were no longer usable
• Maintained well-organized mise en place to keep work

Supported head chef with monthly stock ordering and inventory management.

Efficiently managed assigned hot/cold station tasks.

• Learned to adapt quickly to a customer's specific requirement
• Managed and checked food quality, prioritizing ingredients and reducing food waste
• Ordered and stocked food deliveries
• Accountable for cooking and plating dishes with high attention to detail, and preparing for foodservice
• Have high motivation and great passion in processing various kinds of food
• Have a qualified expertise in serving Japanese cuisine

• Supervise and ensure timely delivery and delivery of food to customers
• Ability to accurately complete inventory requisition forms